The Weeknight Table

Ingredients

Meat

• 1 whole chicken, cut into serving pieces
• 4 slices bacon, cut into pieces

Produce

• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/4 cup diced celery
• 4 cloves garlic, sliced
• Chopped parsley, for garnish

Pantry

• 3 tablespoons olive oil, divided
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 good pinch salt
• 1 good pinch black pepper
• 1 cup dry white wine
• 1 heaping teaspoon chicken bouillon
• 1/2 teaspoon dried fennel
• 1/2 teaspoon garlic powder
• 1/2 teaspoon herbs de Provence
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage

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Instructions

Preheat the oven to 400°F.

Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and the bacon. Cook until the bacon is just cooked through and lightly crisped. Remove the bacon and set aside, leaving the fat in the pan.

In a bowl, toss the chicken with 2 tablespoons olive oil, kosher salt, and black pepper. Place the chicken into the hot pan and sear on both sides until deeply golden. Remove and set aside.

Carefully wipe out excess fat, leaving a light coating in the pan. Place the skillet back over medium heat and add the onion, bell pepper, celery, and garlic. Sauté until softened and fragrant. Season with a pinch of salt and pepper.

Deglaze with the white wine, scraping up any browned bits. Stir in the chicken bouillon, fennel, garlic powder, herbs de Provence, rosemary, and sage. Return the chicken to the pan.

Transfer the skillet to the oven and cook for 20 minutes, or until the chicken is cooked through and tender.

Remove from the oven, sprinkle the reserved bacon over the top, garnish with chopped parsley, and serve immediately.

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